Pan-Fried Market Fish with Potato Rounds and Horopito Tartare

Pan-Fried Market Fish with Potato Rounds and Horopito Tartare

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 16, 2019.
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Ingredients

Potatoes

  • 800g baby potatoes

Veggies

  • 1 broccoli
  • 1 bunch baby carrots
  • Juice of 1/2 lemon

Fish

  • 1 pack market fish
  • 1 pack fish spices
  • 2 Tbsp GF cornflour
  • 2 Tbsp butter (optional)

To Serve

  • 1/2 lemon
  • 1 pack horopito tartare sauce

Steps

  1. Cook potatoes Preheat oven to 230°C. Thinly slice potatoes into rounds. Toss on a lined oven tray with a drizzle of oil. Season and cook for 25-30 minutes until golden and tender.
  2. Cook veggies Cut broccoli into small florets and cut any larger carrots in half lengthways. Toss broccoli and carrots with a drizzle of oil on a second lined oven tray. Season and cook for about 20 minutes until tender. Toss with a little olive oil and lemon juice, season to taste.
  3. Prep fish Pat fish dry and cut any larger fillets in half. Season and toss in fish spices and cornflour.
  4. Cook fish When potatoes have 7 minutes cook time remaining, heat a drizzle of oil and butter in a non-stick fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through.
  5. Prep lemon Cut lemon into wedges.
  6. Serve fish, potatoes and veggies with horopito tartare and a wedge of lemon.

Nutritional Information

Energy 2100 kj
502 kcal
Protein 36.1g
Carbohydrate 39.5g
Fat 21.1g